Duck confit with Jersey Royals and Dijon mustard

Name: Duck confit with Jersey Royals and Dijon mustard
Yield: Serves 4
Ingredients: 2 tsp ground black pepper; 5 thyme sprigs; 10 sage leaves, roughly chopped; 2 tbsp finely chopped shallots; 4 duck legs; 4 rosemary sprigs, leaves picked and chopped; 2 tbsp wholegrain mustard; 2 tbsp white wine vinegar; ½ head garlic, peeled and finely chopped; vegetable oil, to drizzle; 1 garlic clove, peeled and thinly sliced; 30 g butter; 1 tbsp salt; 1.5-2 litres vegetable oil; 7 tbsp olive oil; 2 tbsp salt; 5 rosemary sprigs; 5 Jersey royal potatoes; 1 tsp chopped parsley; 8 thyme sprigs, leaves picked and chopped; sea salt; 1 head of garlic, peeled and roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

DUCK IS CONSIDERED A RELATIVELY EXPENSIVE MEAT, BUT THE LEGS ARE CHEAP - AND DELICIOUS WHEN PROPERLY COOKED. CONFIT IS A TECHNIQUE THAT CAN BE APPLIED TO MANY CHEAPER CUTS OF MEATS.

Ingredients

4 duck legs
5 Jersey royal potatoes
sea salt
30 g

Main course
Gluten-free

Method

Wash the duck legs, pat dry with kitchen paper and place in a deep dish. In a small bowl, mix together the ingredients for the dry brine. Rub the mixture all over the duck legs, cover with cling film and chill overnight.
The next day, preheat the oven to 90°C/Gas ¼